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Mushroom, Herb and Spinach Fettuccine

Mushroom, Herb and Spinach Fettuccine

375g dried fettuccine pasta
1 Tbsp olive oil
200g sliced button mushrooms
200g sliced Swiss brown mushrooms
300ml light thickened cream
1/3 cup chopped fresh flat-leaf parsley leaves
1/3 cup chopped fresh basil leaves
1/4 cup finely grated parmesan cheese
70g baby spinach

1. Cook pasta in a large saucepan of boiling, salted water until tender. Drain, reserving 1/4 cup liquid.
2. Meanwhile, heat oil in a large, deep frying pan over high heat. Add mushrooms. Cook, stirring, for 5 minutes or until softened; add cream. Cook for 3-4 minutes or until slightly reduce. add parsley, basil, spinach and cheese. Cook for 1 minute or until spinach has wilted.
3. Add pasta and reserved liquid to pan. Season with salt and pepper. Toss to coat. Serve.

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